Instructions : |
|||
01 Fill a small saucepan ¾ full of water and bring to a boil . Add eggs and cook for 2 mins and 20 sec . Remove eggs from hot water and place in a medium bowl filled with water , ice and white wine vinegar . Set aside for approx . 1 hr . Remove shells from eggs and cut in half . |
|||
02 Fry bacon slices in skillet until crispy and drain on paper towel . Cut into small pieces . |
|||
03 Chop leeks . Using a colander , wash and drain . |
|||
04 In a medium saucepan over medium heat , melt butter and oil together . Slowly add chopped leeks and sauté until transparent . |
|||
|
EXCLUSIVE OFFER
Indulge with Champagne & Chocolates
|
Sail Date Ship Name Itinerary
7 / 1 / 2024 World Traveller 7-Night Dalmatian Coast & Ancient Greece
8 / 5 / 2024 World Traveller
PARTICIPATING SAILINGS :
9-Night Neolithic Greece & Adriatic Highlights
8 / 23 / 2024 World Traveller 9-Night Sicilian Summer
|
Ingredients :
3 medium leeks , trimmed , keeping only the white and pale green parts
2 tbsp of canola or olive oil
½ cup butter
2 ½ cups half & half
2 cups heavy cream
1 cup Parmesan cheese , shaved or grated
4 slices of bacon
4 quail eggs
|
05 Add half & half and cream to leeks and cook over medium to mediumlow heat until liquid is reduced by half , stirring occasionally .
06 Add cheese , salt and pepper to soup and heat until cheese is melted , stirring frequently .
07 Pour soup into a blender and blend until smooth . Pour through a sieve and return to saucepan .
08 Ladle into bowls and garnish with one quail egg , bacon pieces and chives .
|
3 tbsp of white wine vinegar |
|||
Fresh chives , chopped for garnish or croutons |
|||
Salt & pepper to taste |